Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

To clarify the changes in the aroma characteristics of shiitake mushrooms (Lentinus edodes) during hot-air drying, volatile compounds of L. edodes were analyzed using sensory evaluation, electronic nose, and purge and trap combined with gas chromatography-mass spectrometry (PT-GC-MS) at different ti...

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Detalles Bibliográficos
Autores principales: Qin, Lei, Gao, Jing-Xuan, Xue, Jia, Chen, Dong, Lin, Song-Yi, Dong, Xiu-Ping, Zhu, Bei-Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230619/
https://www.ncbi.nlm.nih.gov/pubmed/32272549
http://dx.doi.org/10.3390/foods9040444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230619/
https://www.ncbi.nlm.nih.gov/pubmed/32272549
http://dx.doi.org/10.3390/foods9040444

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